Hop Shoots with Fried Potatoes is a traditional British recipe for a classic light lunch dish of fried hop shoots, onions and fried potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Hop Shoots with Fried Potatoes.
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Ingredients:
300g hop shoots
300g potatoes (new potatoes are best)
1-2 onions, chopped
4 tbsp olive oil, for frying
salt and freshly-ground black pepper, to taste
grated Parmesan or crumbled feta cheese, to garnish
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes and cook for about 15 minutes, until almost tender.
Drain the potatoes and set aside to cool. If not using new potatoes peel them before cutting into wedges or cubes.
Place a frying pan over medium heat. Once hot add 2 tbsp of the olive oil and use to fry the onion for 5 minutes. At this point add the hop shoots and fry for 5 minutes more. Season to taste with salt and black pepper.
In the meantime, place another frying pan over medium-high heat, once hot add the remaining olive oil and use to fry the potatoes until crispy on the outside. Add the potatoes to the hop and onion mixture, tossing to combine.
Divide between two warmed plates, garnish with grated parmesan or crumbled feta cheese and serve.
For a more substantial meal, serve topped with a fried egg.
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